Ingredients: - 2 cups red onion sliced - 2 cups sweet onions sliced - 2 cloves garlic minced - 42 oz. beef broth (4 10.5 oz. cans) - 2 tbsp olive oil - 1/4 cup salted butter - 1 tbsp Hank Sauce Honey Habanero - 4 fresh thyme sprigs - 4 fresh sage leaves chopped - 1/4 cup cream of sherry - 24 croutons - 4 slices provolone cheese - 4 slices fontina cheese - 1 tbsp Hank Rub - salt and pepper to taste Preparation: - Add butter and olive oil to a medium size pot on medium heat - once butter is melted add red onions, sweet onions and garlic - stir frequently until onions are translucent but not brown - Add a 1/4 cup cream of sherry and turn on high heat to burn off alcohol - Add 42 oz. beef broth, honey habanero, thyme, sage, salt and pepper and simmer for 25 minutes - Ladle out soup into 4 crocs or oven safe bowls - Place 6 croutons in each croc - Top each croc with 1 slice provolone cheese and 1 slice fontina cheese on each - Sprinkle Hank Rub on top of cheese - Place crocs on a baking sheet and Broil until cheese is melted and lightly browned
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